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–+ servings
garlic and cheddar cheese biscuit dough
Victor Eskew

Batch Garlic and Cheddar Cheese Biscuit Dough

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This batch recipe produces 24 large cheddar garlic biscuits that freeze beautifully for up to 12 months. Make them once, bake from frozen in under 15 minutes whenever you need fresh biscuits for breakfast, dinner sides, or sandwiches. Perfect foundation for multiplying your weeknight meal options without daily prep work.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24
Course: Breakfast, dinner, Sandwich, Side Dish
Cuisine: American
Calories:
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New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Dough
  • 360 g All Purpose Flour King Arthur brand
  • 24 g Baking Powder Clabber Girl brand
  • 2.4 g Baking Soda
  • 6 g Salt, Morton Coarse Kosher Salt Morton brand, grind to a powder before mixing
  • ½ teaspoon Granulated Garlic
  • ¼ lb Cheddar Cheese medium, shredded
  • ½ cup grass-fed butter unsalted, grass-fed, cold, cubed
  • 1 ¼ cup Buttermilk cold
Finishing
  • ¼ cup All Purpose Flour for dusting and shaping
  • ¼ cup grass-fed butter salted, grass-fed, melted, for brushing tops

Equipment

  • Food Processor
  • Pastry Cutter
  • Large Fork
  • Rolling Pin
  • Clean Wine Bottle
  • Sheet Pan
  • Biscuit Cutter
  • Pastry brush
  • Large Wooden Spoon
  • Ziplock Freezer Bags
  • Vacuum Sealer
  • Parchment Paper

Method
 

Prep
  1. Preheat oven to 450°F.
  2. Gather your equipment and ingredients.
  3. Make sure your butter and buttermilk are very cold.
  4. Sift flour, baking powder, and baking soda together.
  5. Grind the kosher salt to a powder before adding it to the flour.
  6. Add granulated garlic and shredded cheddar cheese to the dry ingredients and toss to combine.
Mix Dough
  1. Add cold cubed butter to the dry ingredients.
  2. Pulse until the butter is cut into small pea-sized pieces if using a food processor, or use a pastry cutter or large fork if working by hand.
  3. Add most of the cold buttermilk to the dry ingredients, reserving about ¼ cup.
  4. Use a large wooden spoon to mix the dough.
  5. When the dough starts to come together, pour it out onto your counter and quickly fold it exactly 12 times.
  6. Use the reserved buttermilk to adjust consistency while folding if the dough is too dry.
Shape and Cut
  1. Use a rolling pin to roll out the dough to about ¾ inch thick.
  2. Cut biscuits with a biscuit cutter, placing cuts as close together as possible.
  3. Dip the cutter in flour between each biscuit.
  4. Press straight down and pull straight up.
  5. Gather scraps gently, reshape, and cut the remaining biscuit.
  6. Arrange biscuits on an ungreased sheet pan.
Bake and Finish
  1. Bake on the middle rack for 13-15 minutes until tops are golden brown.
  2. Remove immediately from the oven and brush tops with melted salted butter.
  3. Serve as is or as a sandwich.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The key to flaky biscuits is keeping everything cold—freeze your dry ingredients after cutting in the butter if needed. The 12-fold technique is non-negotiable: fewer folds leave a baking powder aftertaste, more folds develop too much gluten and create tough biscuits. Store frozen biscuits in vacuum-sealed bags with parchment between layers for maximum freezer life, or use ziplock bags if baking within two weeks. Thaw for an hour at room temperature or overnight in the fridge before baking. Brush with salted butter immediately after baking for proper crust and flavor. These work as breakfast biscuits, dinner sides with gravy, or split for breakfast sandwiches.

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